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前菜です
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寧式炒鱔糊
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香菜
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鶏をじっくり煮出した薬膳のスープ。
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朝鮮人参かな?
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凡庸な小籠包とはちょっと違います。
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元籠鮮肉餃
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鮮蝦
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杏仁西米露
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何でもかんでも芒果ではないのです。
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忠孝路
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新型コロナウイルスの影響で、今の日本では、実質的に殆ど出入国ができない状態なのだと。
この状況下での渡航者といえば、どうしても避けられない理由があるビジネスマンや外交関係者、或いはその配偶者や子息くらいのもの。
勿論、利用可能な空路も、非常に限られるようです。
感染の沈静化や緊急事態宣言の終了に伴って、この状態を徐々に改善していくとのニュースを最近耳にしました。
ただし、双方の国で諸々の条件が満たされることが絶対で、当面は限定的な用務に限るとのこと。
水際での封じ込めに成功している台湾など、交流が再開されると良いのですが、昔みたいに自由に観光で行き来できるのは、果たしていつになるのでしょうか。
そんな状況ですが、昔の記録から掘り出して、少しでも皆さんにご紹介できればと。
台北車站(タイペイチャージャン)の東隣。
忠孝路と公園路との交差点に面して経つ、老舗のホテルが「天成大飯店」(コスモスホテル台北)。
このホテルにあって、古き良き台湾料理店の趣を残す「翠庭」さんへ。
円卓を囲む、本場ならではのご当地中華に舌鼓。
先ずは、前菜からして、日本の凡庸な中華料理とは異なる、独特で台湾らしいもの。
日本ではあまり見ない、エツや太刀魚みたいな魚、しかも独特な調理法による小魚。
黒豆や燻した鶏・・
ひとつひとつの風味が、日本人にとってすんなり受け入れられるものばかりではないけれど、其処がまたありがたい。
どれも日本では味わうことの出来ない貴重なご馳走です。
タウナギと葱の炒め物など、明らかに客家(ハッカ)料理に根ざしていると思しき味わい。
伝統的な南部台湾の味ですね。
濃そうに見える味付けが、口にしてみると驚くほどあっさりしています。
料理の機微を語れるほどの蘊蓄はとても持ち合わせておりませんから、この辺にしておきます。
全てが美味しかったのだけれど、一番感動したのは最後に出てきたおこわ。
丁寧に蒸されて、艶々になった一粒一粒のもち米。
屋台や夜市でもお馴染みの油飯(ヨウファン)ですね。
甘い台湾腸詰(香腸/シャンチャン)からの旨み、パラリとかかった香草。
艶々、もちもちの旨さは、さすが老舗ホテルの料理店ならでは。
この美味しさ、いつまでも忘れることができません。